JPS6335218B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cutting method for obtaining dried bonito flakes by cutting dried bonito flakes or the like.

The conventional cutting method of this type involves washing the fish flakes to be cut with water to remove dirt and bacteria adhering to the surface, soaking the fish flakes in water to soften them and increase the water content of the fish flakes, and then It is heated with steam to sterilize and soften it, and then it is cut after it cools down.

However, this method requires soaking in water, which takes time from washing to cutting.Also, since the water content is high, bacteria can easily breed if the soaking water is not clean. There are various problems such as the taste and flavor of fish flakes being washed away by soaking them in water.

In addition, fish flakes vary due to differences in raw material, quality, size, cooking conditions, etc., so in order to maintain a constant moisture content, the soaking time must be adjusted to suit each fish flake. However, the adjustment was extremely difficult. Moreover, if the moisture content is not constant, the moisture content of the cut bonito flakes after cutting will vary, which may even deviate from the moisture content of the bonito flakes stipulated by the JAS standard.

Furthermore, even if the moisture content is adjusted to around 20% by soaking in water, it takes a long time to cut, replace the gas, and pack in bags, or it may be difficult to cut in an extremely dry room. There was also a consideration that when packed in bags, the moisture in the dried bonito flakes would evaporate and the water content would be lower than the JAS standard.

In order to solve these problems, the present invention cuts fish flakes without soaking them in water, and performs weighing, filling, etc. in a high humidity atmosphere during or after cutting.

The present invention will be explained below.

The fish flakes are washed with water to remove dirt on the surface and bacteria attached to the surface, and then immediately or steamed and heated before cutting with a cutting device, and at the same time, after cutting, or after cutting. The series of processes up to the subsequent shavings treatment are carried out in a high humidity atmosphere.

In the present invention, high humidity refers to a humidity that is such that when the moisture content of the cut bonito flakes is high, the moisture content is maintained as it is without decreasing, and the moisture content of the cut bonito flakes is low. In this case, the humidity is such that the dried bonito flakes absorb moisture in the atmosphere and the moisture content of the dried bonito flakes increases (for example, to meet the JAS standard). A specific example of such high humidity is about 80% or more.

Various methods can be considered for creating an atmosphere with a humidity of 80% or more. For example, it is possible to inject steam into the room where the cutting equipment is installed, or to create a tunnel-like path for transporting the cut bonito flakes to the place where they are packed in bags, and to inject steam into the tunnel. .

Note that this steam is not just water vapor, but may be one in which a sterilizing agent is dissolved, for example.

As described above, the present invention increases the atmospheric humidity during or after cutting the fish flakes, or from cutting to post-cutting, and cuts the fish flakes in that atmosphere.
The moisture content of the flakes of the cut flakes is maintained at the state at the time of cutting, or the moisture content of the flakes of the cut flakes of the cut flakes is made to absorb moisture in the atmosphere so that the moisture content of the flakes of the cut flakes becomes higher than that at the time of cutting. Since it is designed to raise the height of the fish, there is no need to soak the fish flakes in water before cutting, unlike the conventional cutting method. Therefore, the work process is omitted and there are fewer opportunities for the fish flakes to come into contact with human hands, which reduces the risk of secondary contamination and makes it more hygienic. In addition, since the moisture content of the cut joints of the cut flakes is adjusted by increasing the atmospheric humidity during cutting, after cutting, or from cutting to post-cutting, the moisture content can be adjusted as desired. Therefore, for example, it is possible to reliably obtain high-quality bonito flakes that have passed JAS standards, and it is less likely that the bonito flakes in the cut thin pieces will dry out after cutting and turn into powder during bagging, resulting in improved yields.

Furthermore, according to the present invention, as described in claim 3, it is possible to directly sterilize cut bonito flakes that have been cut by impregnating water vapor with a sterilizing solution, thereby eliminating the need for sterilization by steaming and heating, which was conventionally performed. There's no need. In this way, there is no need to take the fish pieces into and out of the steaming container, so there is no chipping or cracking of the fish pieces that would otherwise occur during the loading and unloading process, and the yield is further improved.

Furthermore, according to the present invention, there is no need to soften or moisten the fish flakes before cutting, so the fish flakes can be sterilized with ultraviolet light or alcohol, for example, without having to be sterilized by steaming. Because you can
The conventional two-step process of soaking in water and heating by steaming is no longer necessary, and workability is significantly improved.In particular, the flavor of the fish flakes is no longer lost due to soaking in water or heating by steaming, which improves the flavor and quality of the raw fish flakes themselves. It is possible to obtain high-quality dried bonito flakes without any loss of quality.

Claims (1)

[Scope of Claims] 1. Moisture content of the cut fish flakes obtained by increasing the atmospheric humidity during or after cutting the fish flakes, or from cutting to post-cutting, and cutting the fish flakes in that atmosphere. 1. A method for producing kerifobushi, characterized in that the moisture content in the cut bonito is maintained at the time of cutting, or the moisture in the atmosphere is absorbed by the cut bonito to increase it to a level higher than that during cutting. 2. The method for producing dried bonito flakes according to claim 1, characterized in that a high humidity atmosphere is created using water vapor. 3. The method for producing dried bonito flakes according to claim 1, characterized in that the water vapor contains a sterilizing solution.